When most people hear the word "gelatin", they think of Jell-O or gelatin candies like Gummy Bears and Gummy Worms, or they think of gelatin capsules. While those are all uses of gelatin, most people don't know that there are many other, healthier uses of gelatin. Its history began in Ancient Egypt, where it was found preserved in an excavated Pharaoh's tomb, still congealed in a glue-like state.
History's first written record of gelatin was in 1682 by a Frenchman of the name Denis Papin, who discovered its tasteless, odorless, and colorless qualities after a series of experiments on the boiling of bones.
In the 1950s, it was used popularly in aspic dishes, which consisted of any combination of fruits, vegetables, meats, or other foods submerged and eaten in a jellied broth.
Manufactured for the first time in 1974, gelatin was used to make jellies, marmalades, and other fruit spreads.
Shortly afterward, the popular Jell-O brand emerged - bleached, artificially sweetened, and distorted into something entirely unlike its natural counterpart.
Made using the hides of cows and pigs, and processed beyond recognition, commercial gelatin has questionable nutritional value, at best.
Made at home using the cartilage and bones of chicken or beef, the health benefits, and nutritional value is exponentially higher.
Surprisingly, for such a colorless, tasteless, odorless substance, gelatin contains eighteen amino acids - sadly, not all of which are essential (i.e. not made by the body and therefore required in our diets).
Those that aren't considered essential, however, have been subject to many studies showing that, if not essential, these amino acids should be considered "conditionally essential."
Two of these amino acids are glycine and proline.
Glycine can be made by the body, but often, due to poor diet (processed/fast foods, hormone-infused meat, and dairy, GMOs, etc...) or other health conditions (including injury, arthritis/joint pain, pregnancy, infancy, etc.) cannot be made in large enough quantities satisfy the body's needs.
The same goes for proline. The body produces it, but often, due to Vitamin C deficiencies and other factors, the body either fails to produce enough, or the body cannot absorb and utilize it.
Gelatin helps to provide these nutrients on a large scale and with a huge amount of benefits.
Some of these include:
- Supporting healthy growth in infants
- Improving digestion of dairy/dairy products
- Reversing undernourishment or malnutrition, as gelatin can be tolerated by the stomach when almost nothing else can
- Preventing protein breakdown in muscles
- Regulating hydrochloric acid levels in the stomach
- Calming the gastrointestinal tract
- Lessening rheumatoid arthritis & degenerative joint issues
- Easing leaky gut syndrome
- Smoothing and regulating food digestion
- Soothing allergies & food sensitivities
- Improving energy
- Boosting overall health
- Supporting glandular function
- Stimulating liver function & detoxification
- Tightening loose skin
- Promoting hair, skin & nail growth
- Supplying a large quantity of natural collagen
- Improving the quality of sleep
Gelatin has an indefinite shelf-life if uncooked and kept in an air-tight container.
The best is Great Lakes Gelatin, the highest quality and least-processed gelatin in the industry, both MSG and gluten-free. Their kosher Beef Gelatin (which we carry) will mix easily in room-temperature liquids.
Gelatin can be mixed in drinks, smoothies, used to make marshmallows, gummies, and, obviously, be made into natural Jell-O. Add it to a drink for an instant protein boost. It can also be used to thicken broths or soups, yogurts, kefir, or sauces.
In addition, when added to cow's milk, is of a similar composition to human breast milk. Check out this recipe for an all-natural, organic raw milk baby formula.
It can also be used to make homemade hair gel or used as a shampoo thickener, facial cleanse, or even an egg substitute!
NOTE: gelatin should never be microwaved. As with many foods, this can alter the chemical construction of the amino acids in gelatin and make them harmful to the liver, kidneys, and other organs.
For more information on ways to cook, store, and mix gelatin in homemade dishes, this is a good place to start.
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Please note:
We do not directly or indirectly give medical advice or prescribe through alternative treatment. We recommend that people contact their doctor if they need a medical diagnosis. We assume no responsibility if anyone decides to use this information, which is of historical value, for they are choosing to prescribe for themselves. Healing is sometimes a slow process, and we suggest that you do not stop taking any medications without the guidance of a doctor.
Sources:
Katie - the Wellness Mama. "Twelve Uses for Gelatin". No date.
"http://wellnessmama.com/7419/gelatin-uses/" Accessed 13 February, 2015.
Linda Stradley. "History of Gelatin, Gelatine, and Jell-O". No date.
"http://whatscookingamerica.net/History/Jell-0-history.htm". Accessed 13 February, 2015.
Peggy Trowbridge Filippone. "Gelatin Cooking and Tips". No date.
"http://homecooking.about.com/od/specificfood/a/gelatintips.htm". Accessed 13 February, 2015.
Betsy Jabs. "Benefits of Gelatin in Your Diet". No Date.
"http://www.diynatural.com/benefits-of-gelatin-in-your-diet/". Accessed 13 February, 2015.
Kaayla Daniel. "Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin". 18 June, 2003.
"http://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/" Accessed 13 February, 2015.